Griddled flatbreads

Griddled flatbreads

By
From
New Feast
Makes
6-8
Photographer
Alan Benson

This is a wonderful all-purpose dough that suits both griddled and naan-style baked flatbreads, which are the most popular accompaniment for Middle Eastern meals. Use the basic recipe to make a batch of dough and fry them plain, or choose a filling that you fancy. The quantities of dough and fillings are sufficient for six large-ish flatbreads or eight smaller ones.

Ingredients

Quantity Ingredient
450g strong flour, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons dried active yeast, (7.5 g sachet)
2 teaspoons caster sugar
150ml hand-hot milk
30ml vegetable oil
150g natural yoghurt, lightly beaten
1 egg, lightly beaten
clarified butter, for brushing

Method

  1. Sift the flour and baking powder into the bowl of a stand-mixer. Add the salt to one side of the bowl and the yeast to the opposite side (salt can kill the yeast).
  2. Dissolve the sugar in the hand-hot milk then add it to the bowl, along with the oil, yoghurt and egg. Mix briefly to form a ball.
  3. Knead with the dough hook on a slow–medium speed for 10 minutes. You may need to scrape it up from the bottom of the bowl every now and then. Once the gluten has developed and the dough is smooth and satiny, shape it into a ball with lightly oiled hands and transfer to a large bowl. Cover with a tea towel and set aside in a draught-free spot for an hour, or until doubled in size.
  4. Punch down the dough and knead by hand for a few minutes. Divide into 6 or 8 equal balls. At this point you can fry the breads as they are, or fill them with a desired stuffing.
  5. Keeping the rest covered, roll out one ball of dough onto a floured work surface, to a 30 cm round for large breads or 23 cm for smaller ones.
  6. Heat a large, heavy-based frying pan over a very high heat. Fry the bread in the dry pan until large bubbles start to appear on the surface – it should only take 1–2 minutes. Flip over and fry for a further minute, or until lightly golden.
  7. Brush with clarified butter while still warm and serve. Repeat with the rest of the dough.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again